Ingredients
- 1 cup unsalted butter
- 2 cups diced yellow onions
- 1 cup diced celery
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 loaf white bread day-old, cut into cubes (about 10 cups)
- 2½ cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Melt butter in a skillet over medium heat and sauté onions and celery until softened, about 5-7 minutes. Stir in parsley, sage, thyme, salt, and pepper.
- In a large bowl, toss the bread cubes with the sautéed vegetable mixture until well combined. Gradually add the chicken broth and beaten eggs, stirring gently to evenly moisten the bread.
- Transfer the stuffing mixture to a greased Crock-Pot. Cover and cook on low for 3½ to 4 hours, until the stuffing is cooked through and the top is slightly crisp.
